Mushroom and Barley Risotto
found in Mains - Vegetarian
 | 8 SPs |  | Vegetarian |  | Nut Free |
|
Prep: 15 minutes
Cook: 6 hours 10 minutes
Difficulty:
Easy
There's no need to constantly stir a risotto; simply let your slow cooker do all the work.
Ingredients
- 6 sprays calorie controlled cooking spray
- 1 tbsp olive oil
- 1 onion, finely chopped
- 200g barley, rinsed
- 2 garlic cloves, crushed
- 500g chestnut mushrooms, thickly sliced
- 950ml vegetable stock
- 1 bunch(es) rosemary
- 40g rocket
- 20g vegetarian cheese
Directions
1
Lightly mist the bowl of a slow cooker with cooking spray. Heat half the oil in a large, deep, nonstick frying pan over a medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the barley and garlic and cook, stirring, for 1 minute. Transfer to the prepared slow cooker.
2
Heat the remaining oil in the same frying pan and cook the mushrooms, stirring, for 5 minutes until the liquid has evaporated. Add to the slow cooker along with 750ml of the stock and the sprig of rosemary. Stir, then cover and cook on a low setting for 6 hours.
3
Heat the remaining stock and stir into the risotto. Divide between bowls, season to taste, and serve topped with the rocket and Parmesan.
